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Chicory - baked and wrapped in prosciutto

A popular continental recipe, this is smart, simple comfort food with complementary flavours and a light enough feel to make this an indulgent lunchtime dish.


6 heads of white chicory
2 cloves of garlic, peeled and crushed
Juice of 2 lemons
Olive oil for cooking
125ml white wine
18 slices of prosciutto (cut a little thicker than normal if possible)
500ml double cream
150g strong cheddar or parmesan cheese (grated)
1 tbsp caster sugar
18 large chopped sage leaves
Sea salt and black pepper


Preheat the oven to 230 degrees C.

Place the chicory in a roasting tray with the garlic, lemon juice and white wine. Drizzle with olive oil and scatter with sugar. Cover with foil and bake for 30 miutes or until the chicory is tender.

Cool the chicory and gently squeeze out the watery juices. Discard the liquid and the garlic, and wrap the chicory in the ham. Return the wrapped chicory to an oven-proof dish. Scatter on the chopped sage leaves and pour over the cream. Scatter the cheese on top and season well.

Place the tin back in the hot oven and bake for 10-15 minutes until the top has browned and the cream is bubbling. Serve with a fresh green salad and crusty bread.